Casselin CFG10 Mode D'emploi page 23

Ignition of the main burner
To light the main burner, turn the "V" knob on the thermostat and position it to the desired temperature.
By turning the knob fully, the maximum temperature is obtained (180 ° C).
The knob can be set to 7 positions to which 7 different temperature values correspond.
Pos 1 = 118 ° C
Pos 2 = 135 ° C
Pos 3 = 147 ° C
Pos 4 = 158 ° C
Pos 5 = 170 ° C
Pos 6 = 184 ° C
Pos 7 = 190 ° C
When the knob is placed in the chosen position, the burner operates at maximum until the selected
temperature is reached.
Once this temperature has been reached, the burner automatically alternates its operation, thus
maintaining a temperature
constant.
Extinction
To turn off the main burner turn the "V" knob on the control panel to the "O" position.
At the end of the operating period, close the general gas shut-off valve located upstream of the fryer.
Emptying the tank
This operation must always be carried out when the fryer is switched off.
and when the oil is cold.
Use a container, if possible a metal container of adequate capacity,
to collect oil or cleaning water from the tank.
Place this container under the oil outlet valve.
Act on the drain valve "B" by turning 90 ° so that the oil
flows into the collection bin.
Then make sure that the tap closes perfectly and that it does not lose
during operation.
Keep the container with the used oil in a cool place
so as to keep its characteristics unaltered.
Indicative times and temperatures for industrial frying
The table below shows the temperatures and times, considered optimal, for cooking some of the foods
commonly used in our kitchens.
PRODUCTS
Fresh potatoes
Frozen potatoes
Frozen breaded mushrooms
Breaded fresh eggplant
Fresh breaded shrimps
Frozen breaded shrimps
Breaded frozen cuttlefish
Fresh breaded fish fillet
Frozen breaded fish fillet
Breaded pork chops
Breaded veal chops
Fresh breaded chicken
Frozen breaded chicken
Frozen breaded chicken breasts
The table below shows the critical temperatures of the different oils used for frying and fats (smoke point).
TEMP. ° C
175-180
180
175-180
175-180
180-185
180-185
175-180
175-180
175-180
175-180
175-180
180-185
175-180
175-180
EN